Pumpkin Bread Pudding with Caramel Sauce

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READY IN:
YIELD: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350*.Cut pumpkin into quarters; remove seeds.Discard seeds or save for roasting.Place pumpkin, cut side down, on a lightly greased baking pan.Bake, uncovered, for 30 minutes or until almost tender.Remove peel; cut baked pumpkin into 3/4 inch pieces.
  • In a large mixing bowl stir together milk, eggnog, eggs, sugar, vanilla and pumpkin pie spice.sprinkle raisins on bottom of an ungreased 3 qt. rectangular baking dish.Spread bread over raisins.Pour egg mixture evenly over bread.
  • Carefully stir in cubed pumpkin.
  • Bake for 50 minutes or until the pudding is puffy and a knife inserted near the center comes out clean.
  • Cool pudding slightly (pudding will fall in center). Drizzle with Warm Caramel Sauce. Makes 12 servings.
  • Warm Caramel Sauce: In a heavy saucepan melt caramel squares with whipping cream over low heat, stirring constantly until smooth.
  • Stir in anise seed and rum flavoring, if desired.
  • Cool slightly before serving Recipes from Better Homes and Gardens Magazine
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